How to make old Beijing Shaomai? How to cook wheat in old Beijing
Shaomai is made of flour and meat. It has eighteen folds on the top, just like the blooming flower on the tip of a wheat, so it is called Shaomai. In terms of production, it is steamed in a small cage, with a beautiful shape, just like lotus blossoms. It tastes thin and full of stuffing, tastes delicious, fragrant but not greasy.
Shaomai is a traditional famous food in the south of Shanxi Province. It looks like pomegranate. It's white and crystal clear. It's filled with thin skin. It's fragrant and delicious. The fillings used to be sold are different in four seasons: Green leeks are the main fillings in spring, mutton zucchini is the best fillings in summer, crab meat is the most suitable fillings in autumn, and three delicacies are the seasonal fillings in winter. The three fresh roasted wheat skin is thin and transparent, with bright and clean color and delicious taste. There are many restaurants in Beijing, most famous of all. The most popular way of cooking in duyichu is to wash and chop pork into powder, make sea cucumber with water hair well, cut prawn into pieces, remove prawn head, skin and sand line, wash and cut into pieces, then put them into a basin together, add salt, soy sauce, Shaoxing wine, yellow sauce, monosodium glutamate, ginger powder, sesame oil and cold water, mix into stuffing, add flour into boiled water and mix into dough, Knead the dough into a round bar, pull the dough agent, and brush a layer of sesame oil to prevent the skin from cracking. Take some flour and steam it. After it is cooled, lay it on the chopping board, put the dough on it, roll it into a round baked wheat skin, pack the stuffing, close the mouth and loosen the stuffing, dew the stuffing, and then steam it in the cage.
Shaomai originated in Dadu of Yuan Dynasty, which is native to China and has a long history. Now there are many in the north and south of China. In Jiangsu, Zhejiang, Guangdong and Guangxi, people call it Shaomai, while in Beijing and other places, they call it Shaomai. Pingtan cooking is similar to northern cooking, but it uses different materials and methods. First, the sweet potato and potato powder are processed into powder skin, and then the crab, shrimp, laver and diced fresh meat are stir fried with seasoning for filling, and then the filling is put into the skin, kneaded into the shape of cabbage, and steamed in vertical cages. Fragrant and delicious, with the advantages of small cage bag and pot stickers, it is often used as a feast delicacy.
The origin of Wheat
It originated from steamed bun. The main difference between it and steamed stuffed bun is not only the use of unleavened flour to make leather, but also the top is not sealed, making pomegranate. The earliest historical records: in the Chinese textbook "Pu Shi Tong" published by Koryo (now North Korea) in the fourteenth century, there are records of Yuan Dadu (now Beijing) selling "plain and sour fillings slightly wheat". The book's note about "Shaomai" is that it is made of wheat flour and steamed with meat wrapped in thin slices, which is used for soup and food. The dialect is called Shaomai. 'wheat' also makes' sells'. Another cloud: 'the thin skin and meat are really cut into pieces. When the top pinch is thin, it looks like a thread, so it's called a bit of wheat. "With flour as the skin, meat as the filling, and flower as the top, which is called burning in dialect. If we make a comparison between the method of making "Shaomai" here and today's Shaomai, we can see that they are the same thing. In the Ming and Qing Dynasties, although the word "Shaomai" was still used, the names of "Shaomai" and "Shaomai" appeared, and "Shaomai" appeared more frequently.
There are many ways of saying the origin of the word Shaomai. One way of saying is: in the early years, the roasted wheat was sold in the teahouse. While the diners were drinking the strong brick tea or various kinds of small leaf tea, eating cakes, they were eating the hot roasted wheat, so the roasted wheat is also known as "piggyback sale", which means "piggyback sale"; some people also said that because the edge of the roasted wheat was slightly wrinkled like flowers, it is also known as "slightly beautiful", which means "burn beautiful"; another way of saying is that the most important thing is to burn the wheat At the beginning, it was called duanzibao because its name was not elegant. And because its edge is like the ear of fast maturing wheat, it was renamed Shaomai. Nowadays, Shaomai has become a delicious staple food, so the common custom is "Shaomai".
How to cook wheat in old Beijing
Ingredients: 100g beef stuffing, one carrot, five dried agaric (black agaric for hair soaking), 300g flour, 200g hot water, half teaspoon white pepper, 1tbsp oyster sauce, 1tsp salt, 1tsp chicken juice and 1tsp sesame oil.
Practice:
1. Stir the beef stuffing. Add white pepper, oyster sauce, salt and chicken sauce.
2. Stir the seasoned beef stuffing in the sesame oil in one direction.
3. Add a small amount of water while stirring. Stir in one direction to make filling.
4. Cut the black fungus into pieces.
5. Peel the carrots and rub them into silk. Then cut them with a knife until they are broken.
6. Put the shredded fungus and carrot into the meat stuffing, season with salt, stir well, and cover the fragrance with sesame oil.
7. Slowly add hot water to the flour.
8. Add hot water and stir to make it look like the picture.
9. Knead the dough and turn it upside down into a bowl. Let it simmer for about 15 minutes.
10. Make a good dough, knead the long strips and cut the large dosage forms.
11. Roll out the chrysanthemum shaped dough (later, we will roll out the chrysanthemum peel), and put in the right amount of stuffing.
12. Fold up the rest of the dough, pinch it at the half waist, and squeeze out a little filling. It's more beautiful. It's wrapped in pomegranate shape
13. Take a dose and roll it into a circle. Then, according to the position in the figure, use the head of the rolling pin to roll the edge of the face, and twist the chrysanthemum skin bit by bit.
14. The rolled chrysanthemum skin is very thin and transparent around, so it looks like petals. The skin is thin and tastes good.
15. Kneaded embryo.
16. It can be seen that the stuffing is out, very beautiful, like pistil.
17. Bring the steamer to the water and bring it to a boil. Steam it up and put in the germ.
18. Put on the lid, medium heat for 10-15 minutes. Steam the cooked wheat, and after 5 minutes, open the lid and eat it.
Tips:
1. No chicken juice can be replaced by chicken essence.
2. Sesame oil is sesame oil.
3. Must wait for the salty taste and fragrance to be mixed before putting sesame oil, otherwise it will not be easy to smell after sealing the flavor with sesame oil.
4. Easy to make step-by-step drawing, put filling in front, it is suggested to mix filling with noodles first.
5. Knead face with hot water, hot, can destroy the gluten of a powder below, won't steam out too hard.